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VIDEO: How to Make Sizzling Summer Cocktails with Chef Chris Crowder
Posted on : August 7, 2015

Chef Chris Crowder demonstrates how to infuse your favorite liquors with herbs or peppers and shows how to make 3 delicious cocktails. Full Recipes Below.

Rosemary Infused Vodka
1 750 ml Bottle of Vodka
10 sprigs Rosemary, fresh
Combine vodka and rosemary in a sealable container and store in a cool dry place making sure the herb is covered by the vodka or may turn black. Agitate the mixture 2 to 3 times a day for 3 to 4 days. Strain through cheesecloth into the bottle. Seal and store in freezer.

Hard Lemonade with Rosemary Infused Vodka
1 Lemon, zested in large strips
4 cups Water
1 cup Sugar
6 Lemons, juiced
1 ½ cups Rosemary Infused Vodka
1 Lemon, sliced
6 small sprigs Rosemary
Zest 1 lemon into large pieces using a knife. Place lemon zest in a saucepan; top with 1 cup water and sugar. Bring lemon zest mixture to a boil, stirring occasionally, until sugar dissolves and liquid is syrupy, 5 to 10 minutes. Remove saucepan from heat and cool. Remove and discard lemon zest. Stir lemon juice and rosemary vodka together in a pitcher then pour in lemon syrup. Stir in enough water to fill the pitcher. Fill glasses with ice; pour hard lemonade into each glass. Garnish each glass with a lemon slice and small sprig of rosemary.

Mint Infused Rum
1 750 ml Bottle of Rum
10 sprigs Mint, fresh
Combine rum and mint in a sealable container and store in a cool dry place making sure the mint is covered by the rum or may turn black. Agitate the mixture 2 to 3 times a day for 3 to 4 days. Strain through cheesecloth into the bottle. Seal and store in freezer.

Strawberry Daiquiri with Mint Infused Rum
6 oz Mint Infused Rum3 oz Lime Juice1 1/2 oz Triple Sec1 1/2 teaspoon Sugar3 cup Ice15 Strawberries (fresh or frozen)
Pour all ingredients in a blender and blend at high speed for about 1/2minute. Strain into a Martini glass and decorate with a strawberry. Serve with a straw.

Serrano Infused Tequila
1 750 ml Bottle of Tequila
2 each Serrano peppers, fresh, seeded
Combine tequila and peppers in a sealable container and store in a cool dry place. Agitate the mixture 2 to 3 times a day for 3 to 4 days. Strain, if necessary, through cheesecloth into the bottle. Seal and store in freezer. Tequila gets hotter the more time the peppers stay in the bottle.

Watermelon Margaritas with Serrano Infused Tequila
2 tsp Sugar
1 Lime, cut into wedges
3 1⁄2 cups Watermelon, cubed and seeded
1⁄2 cup Serrano Infused Tequila
3 tbsp Sugar
3tbsp Lime juice
1 tbsp Triple Sec
6 cups Ice, crushed
Place 2 teaspoons of sugar in a saucer. Rub the rims of 6 glasses with one of the lime wedges and dip each rim in the sugar to coat. Combine watermelon, Serrano infused tequila, 3 tablespoons of sugar, lime juice, triple sec, and 1 cup ice in a blender, and process until smooth. Fill each glass with 1 cup of watermelon mixture in glasses. Garnish with a lime wedge and Serrano pepper.

Written by The Arbor Gate

The Arbor Gate staff enjoys contributing to the blog along with our talented writers. As much as we enjoy contributing to this blog, we are the first to admit that we’re much better with a shovel than a keyboard!

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